Pea and Cauliflower Curry

Serves 4
Total Time
50 Minutes
100ml of sunflower oil
1 tsp of cumin seeds
1 tsp of brown mustard seeds
Half tsp of asafoetida
1 medium sized cauliflower, cut into 1cm pieces
1 tsp of turmeric
1 tbsp of ground coriander
1 ½ tsp of salt
1 tsp of sugar
400g of peas (fresh or frozen) - if using frozen peas, the chef recommends petit pois as they are smaller and sweeter than ordinary garden peas
75ml of boiling water (if using fresh peas)
1 medium tomato, finely chopped
1 large handful of fresh coriander, roughly chopped
For the Masala
3-6 fresh green chillies (ideally Kenyan), trimmed but not de-seeded
5cm of root ginger, peeled and roughly chopped
Pinch of salt
Step 1

Crush the chillies and ginger together with a pinch of salt with a pestle and mortar (or blender) to make a fine marsala paste.

Step 2

Heat the oil in a large thick-based frying pan over a medium heat for 30 seconds before adding the cumin and mustard seeds.

Step 3

When the mustard seeds start to pop, reduce to a low heat and stir in the asafoetida (heating the spices in this order is essential to the flavour of the dish).

Step 4

Use a wooden or heatproof plastic spoon to stir in the cauliflower, return the heat to medium, then stir in the marsala paste, turmeric, ground coriander, salt, sugar, and boiling water (if using fresh peas).

Step 5

Cover the pan and leave to cook for 8-10 minutes, stirring every few minutes.

Step 6

Stir in the peas and tomato, re-cover and cook for a further 3-5 minutes before removing from the heat.

Step 7

Sprinkle with the chopped coriander, re-cover and leave to rest for 5 minutes to let the flavours develop.

Step 8


Recipe courtesy of ‘From Bombay to Britain’, the official National Curry Week Recipe Book

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